4 tb Butter plus 4 Tsp
1/4 lb Beef marrow, chopped in
1/4 inch cubes
1 md Spanish onion, chopped in
1/4 inch dice
2 c Vialone Nano rice
6 c Strong chicken stock;
Simmering
1/2 c Red wine
1/2 ts Saffron threads
1/3 c Freshly grated Parmigiano
In a 6 quart saucepan, melt 4 tablespoons butter with marrow and
onion and cook over medium heat until onion is soft but not browned.
Add all the rice and, stirring regularly, cook until opaque, about 2
to 3 minutes. Add a 6 ounce ladle of hot stock, 1/2 cup red wine and
saffron and bring to a boil. Stirring constantly, cook until stock
level goes below level of rice. Add another 6ounce ladle and repeat
the process for 16 minutes, until rice is al dente, yet creamy and
tender. Remove from heat and add cheese and remaining butter. Season
to taste and serve immediately with stufato.
